MEAT SCIENCE

Literals

• dcterms:coverage
  • 1977-2022
  • 1977-2024
• ou:categoriaSJR
  • Food Science (Q1)
• dcterms:publisher
  • Elsevier B.V.
  • Elsevier BV
• ou:codigoRevista
  • 0309-1740
  • 1873-4138
• vcard:country-name
  • Netherlands
• bibo:eissn
  • 1873-4138
• dcterms:identifier
  • 2022-2041
• bibo:issn
  • 0309-1740
• vcard:region
  • Western Europe
• ou:sjrMejorCuartil
  • Q1
• dcterms:title
  • MEAT SCIENCE

Typed Literals

• ou:sjr
  • 1.373 (http://www.w3.org/2001/XMLSchema#Decimal)

Inverse Relations

• Has related: ou:publicadaEnRevista
  • Cooking affects pork proteins in vitro rate of digestion due to different structural and chemical modifications
  • What effect does the presence of sustainability and traceability certifications have on consumers of traditional meat products? The case of Iberian cured products in Spain